Most Common Information needed on Beef Cutting Instructions
First keep in mind, not every option is listed below, these are the most common and most used cuts in our region.
An average amount you can expect from average size 1/2 side of Angus/Hereford Beef @ 800 lbs.
All cuts below come from same piece of meat; you would pick one or two of these options
:
:
If there are some cuts you do not wish to package, these would be put in your ground beef
Rib Loin:
Rib Steak: 14 to 18 @ 3/4 inch
Rib-eye, AKA > Delmonico: Same as Rib Steak with the bones removed and some external muscles removed
14 to 18 @ 3/4 inch
14 to 18 @ 3/4 inch
Prime Rib: This is a boneless roast made from the rib loin. 10 to 14 lbs normally left whole or cut in 1/2 or 1/3's
Rib Roast: Same as prime rib roast with rib bones attached. 12 to 16 lbs normally left whole or cut in 1/2 or 1/3's
Short Ribs: Traditional Seasoning Meat Approx 6 to 8 lbs
Boneless Stew Meat: Approx 1 inch cubes of boneless leaner meat 4 to 6 lbs average
Soup Bones: 4 to 6 count average
Brisket: Used for roasting (or can use for stew or ground) 5 to 10 lbs whole
must split if buying a quarter beef
must split if buying a quarter beef
Chuck:
Comprised mainly of roasting cuts, some like steaks, not normally as tender.
Roast choices: Chuck & Arm Pot Roast @ 2” thick approx. 4 to 6 lb
Round:
Steaks: top round 1 “ or London broil 1 3/4” to 2”
T-Bone Steaks: 12 to 14 @ 3/4 inch
New York Strip Steak: Larger boneless muscle taken from T-bone steak (not available if T-bone is chosen)
12 to 14 @ 3/4 inch
12 to 14 @ 3/4 inch
Tenderloin / Filett Mignon: Smaller boneless muscle taken from T-bone steak 5-7 @ 1 ½”
Note:
T bone/Porterhouse and New York/Filet come from the same cut of beef so need to pick one or other unless purchasing a whole beef
Note:
T bone/Porterhouse and New York/Filet come from the same cut of beef so need to pick one or other unless purchasing a whole beef
Bottom Round Roasts:
3-4 lb x 2 to 3 pcs
3-4 lb x 2 to 3 pcs
Sirloin:
Steaks: 1 Sirloin will serve 2 people; 6 to 8 @ 3/4 “
Sirloin Tip: (Boneless) 6 to 8 lbs
Roasts or steaks 1", or half and half
The Whole"Tri-Tip" cut comes from the whole Rump and is unavailable to you with "quartered" beef
Sirloin Tip: (Boneless) 6 to 8 lbs
Roasts or steaks 1", or half and half
The Whole"Tri-Tip" cut comes from the whole Rump and is unavailable to you with "quartered" beef
Ground:
Bulk: Regular ground is approx 80% to 90% lean 50 to 100 lbs depending on cuts used above
Other:
Shank meat: crosscut or ground
Skirt: 3/4 to 1 1/2 lbs
Flank Steak: 3/4 to 1 1/2 lbs
These options are taken from various cuts above: 1.) Sliced Jerky (bottom round 5 lb minimum) 2.) Summer Sausage (from lean ground 3 lb roll, 2 roll minimum)